This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.
Approved by CPD – Duration 80 mins* – €60.00
By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP for Catering and Retail course will introduce delegates to the Hazard Analysis and Critical Control Points management system and help them to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails. This course has been written specifically for those who work in a catering or food retail environment.
By the end of our Introduction to HACCP Level 2 course, attendees will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the main HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure the food handled in their business remains safe for the consumer.
If you require support to review your organisation’s Hazard Analysis and Critical Control Points management or would like further information on our Introduction to HACCP Level 2 Online Course, please contact a member of our team at Phoenix STS Ltd